-10 slices bread cubed and put in the broiler on a sheet until golden brown (or, in my case, one extraordinarily stale baguette)- 1/2 c fresh pinapple finely chopped (I subbed most of a can of chunk pineapple drained)-2 tbsp melted butter-2 c milk-6 beaten eggs1/2 c heavy cream (I used buttermilk for both dairy items because it's the only dairy I keep in the house)-1 c sugar (I used brown because I like it better)-4 tbsp coconut milk (be sure to shake the can before you open it, I forgot)-2 tbsp rum

Directions-preheat the oven to 350-toast the bread in the boiler and toss in a bowl with the pineapplepour into a greased pan and drizzle the melted butter over it-toss the eggs into a mixer-heat up the milk (don't boil) add the milk, sugar, cream, coconut milk and rum to the eggs to make a custard.-Pour the custard over the bread. You may need to stir to get it all covered-Bake in an oven at 350 for 35-40 min when it springs back when you push down in the middle

The cookbook has a recipe for vanilla rum sauce, but I just used ice cream

Tuesday, February 3, 2009

This is something I make frequently when hungry and in a hurryI'd show you a picture (since I made it for dinner, but I ated it)

Boil salted water and add...like half a box of spaghettiCoat the bottom of a pan with olive oil and melt 2 tbsp butteradd 2 cloves chopped garliczest one lemoncook as many shrimp as you feel like adding 3-5 per serving usuallyAdd greens (today I probably added about a cup or two of frozen kale. when I have it I add a bunch of arugala)wilt the greens, add the juice of the lemondrain the pasta and add to the pan with the shrimp and stuffcook for a bit to combine everything, add a few table spoons of a cheese like romano or something.serve it up